📝 About This Recipe
This elevated take on a harvest classic brings the warmth of the autumn hearth to your Thanksgiving table. By roasting the corn in its husks with a decadent honey-bourbon compound butter, we lock in the natural sweetness of the kernels while infusing them with a subtle, smoky depth. It is a celebratory side dish that honors the bounty of the season with a perfect balance of savory, sweet, and charred flavors.
🥗 Ingredients
The Corn
- 6 ears Fresh Sweet Corn (in their husks, silks removed)
- 1 gallon Cold Water (for soaking)
- 2 tablespoons Kosher Salt (for the soaking water)
Honey-Bourbon Compound Butter
- 1/2 cup Unsalted Butter (softened to room temperature)
- 2 tablespoons Honey (clover or wildflower variety)
- 1 tablespoon Bourbon (high quality for depth)
- 1 teaspoon Smoked Paprika (Spanish pimentón)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Sea Salt (flaky texture preferred)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish
- 2 tablespoons Fresh Chives (finely minced)
- 1/2 teaspoon Red Chili Flakes (optional for heat)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Begin by preparing the corn. Gently peel back the husks of each ear without detaching them from the base. Remove and discard all the silk (the fine threads) from the kernels.
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2
Fill a large pot or clean bucket with one gallon of cold water and dissolve 2 tablespoons of kosher salt into it. Submerge the corn (husks and all) and let soak for at least 20 minutes to prevent the husks from burning.
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3
Preheat your oven to 400°F (200°C) or prepare your outdoor grill for medium-high indirect heat.
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4
While the corn soaks, prepare the compound butter. In a medium bowl, combine the softened butter, honey, bourbon, smoked paprika, garlic powder, sea salt, and black pepper.
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5
Whisk the butter mixture vigorously with a fork or small whisk until it is light, airy, and the bourbon is fully incorporated.
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6
Remove the corn from the water and pat the kernels dry with a clean kitchen towel. Keep the husks attached but pulled back.
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7
Using a pastry brush or a spoon, generously coat each ear of corn with about 1 tablespoon of the honey-bourbon butter.
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8
Pull the husks back up over the buttered kernels to 're-package' the corn. This creates a natural steaming chamber during the cooking process.
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9
Place the corn directly on the oven rack or grill grates. Roast for 20-25 minutes, turning every 10 minutes to ensure even cooking.
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10
Check for doneness by carefully peeling back a husk; the kernels should be bright yellow, plump, and tender when pierced with a knife.
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11
For a charred finish, peel back the husks completely and place the corn under the broiler or over direct grill flames for 2-3 minutes, rotating until golden brown spots appear.
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12
Remove from heat and let rest for 3 minutes. The residual heat will continue to melt the butter into the crevices.
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13
Brush with the remaining compound butter while the corn is still steaming hot.
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14
Garnish with minced chives, a sprinkle of red chili flakes, and a final pinch of flaky sea salt before serving.
💡 Chef's Tips
Always soak the husks; this creates steam that makes the kernels incredibly juicy. If you don't have bourbon, a splash of maple syrup or apple cider provides a similar autumnal depth. Use a clean toothbrush to easily remove stubborn corn silks without damaging the kernels. Make the compound butter a day in advance to allow the flavors to meld and intensify. If serving a crowd, you can cut the roasted ears into 2-inch 'ribs' for easier handling.
🍽️ Serving Suggestions
Pairs beautifully with a roasted Thanksgiving turkey or honey-glazed ham. Serve alongside a crisp hard cider or a bourbon-based Old Fashioned. Complements a side of creamy garlic mashed potatoes or sweet potato casserole. Offer extra compound butter on the side for those who want an extra indulgent experience. Great when served with a bright cranberry relish to cut through the richness of the butter.